Carnitas Salad with Mango Salsa (Edit recipe)

This salad makes a great meal prep recipe and is bursting with flavor. It's Paleo and gluten-free.

20 minutes

4 hours

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	935
Fat:	67 g
Carbohydrates:	14 g
Protein:	65 g
Cholesterol:	228 g
Sodium:	795 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 8

Ingredients

6.5 lb Bone-In Pork Butt
1 Yellow Onion, peeled and quartered
6 cloves Garlic, minced
2 Orange
2 Lime
2 tsp Sea Salt
2 tsp Ground Cumin
1 tsp dried Oregano
green leaf Lettuce, roughly chopped
Guacamole
Bean Sprouts
Lime, wedges
1 Red Onion, small, thinly sliced

Mango Salsa

2 Champagne Mango, medium dice
1 Tbsp Red Onion, minced
2 Tbsp Cilantro, roughly chopped
1 tsp Lime Juice
1 tsp Jalapeno Flakes, deseeded and minced
2 Tbsp Red Bell Pepper, small dice
.25 tsp Sea Salt

Mango Vinaigrette

.75 cup Avocado Oil
2 Tbsp Champagne Vinegar
1 Champagne Mango, diced (ataulfo/champagne/small yellow mango)
1 Tbsp Lime Juice
.5 tsp Sea Salt
1 tsp Cilantro, roughly chopped
1 Tbsp Honey, (omit for Whole30)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 300 degrees. Add the pork, onion, and garlic to a Dutch oven or oven-safe dish with a lid. Squeeze the juices from the oranges and limes over the pork. Then sprinkle the pork with sea salt, cumin, and dried oregano. Place the lid on the pot and place it in the oven for 4 hours.
While the pork cooks, assemble the mango salsa and mango dressing.
Mango salsa- toss the mangos, red onion, cilantro, lime juice, jalapeño, red bell pepper, and sea salt together in a small bowl and set aside.
Mango vinaigrette- In a mason jar wide enough to fit an emersion blender or a high-speed blender, add the avocado oil, champagne vinegar, diced mango, lime juice, sea salt, cilantro, and honey. Blend everything until it’s creamy and fully emulsified. Set aside.
After the pork is cooked, it should shred easily and fall off the bone. Shred the pork, removing as much excess fat as possible.
Lay the shredded pork in a single layer on a sheet pan. Strain the fat from the pan juices and drizzle ½ cup of the juices over the pork.
Place the sheet pan of shredded pork under the broiler until the meat is crispy but not burnt. About 3-5 minutes under the broiler.
Assemble the salads by placing the shredded lettuce in a bowl and topping it with the carnitas, red onion, mango salsa, guacamole, sprouts, lime wedges, and the mango vinaigrette.